Just when I thought Shalane Flanagan’s Superhero Muffins couldn’t get any better, they just did. I loved the original Superhero Muffin recipe from Run Fast. Eat Slow. by Elyse Kopecky & Shalane Flanagan and I didn’t think it could get any better. BOY, WAS I WRONG! I am even more obsessed with the new variations of the recipe in their newest book, Run Fast. Cook Fast. Eat Slow..
The new variations include the most vibrant flavor combinations that you can imagine. There is Apple Carrot, Pumpkin Spice and Beet Blueberry Molasses. And similar to the original recipe, they are also gluten-free! They also offer vegan and nut allergy alternatives.
I tried Apple Carrot first because it was the easiest in terms of ingredients that I had on hand. There are real Granny Smith apples and carrots in these muffins! And you can’t even tell! To be honest, I even felt guilty when I ate my first one because it tasted way to good to be considered healthy for you. I should also add that Cade loves these and he usually hates my healthier recipes!
As I mentioned in my previous post on their Chocolate Peanut Butter Cups, I will not be reposting the recipes in an effort to support the authors for their work in creating this amazing cookbook. That being said, this is a MUST try and just another reason to buy the book – it is really worth it!
I’ve been eating Mamma Chia Organic Vitality Granola clusters left and right! The clusters come in four amazing flavors and go great with yogurt or even straight of of the bag.
- Honey & Oats
- Cinnamon Pecan
- Vanilla Almond
- Wild Blueberry
I love this product because they offer so many more health benefits than the packaged granola (with tons of added sugar). The clusters are packed with 10 grams of protein and are soy and dairy free.
Check them out here!
I thought my first recipe was good but I’ve tweaked it and it’s so much better!!!
- 1 banana mashed
- 3 eggs beaten
- 1/2 tsp vanilla
- 1/4 tsp salt
- 3 tbsp coconut flour
- 1 tbsp honey
- 1 banana (or fruit) for topping
- Maple syrup for topping
Mix the ingredients together and fry in a pan with some coconut oil. It is so good and it holds better than my first recipe.
What’s for breakfast today?
Amazing Grass Protein Superfood – Chocolate Peanut Butter Shake
Last week I tried the protein mixed with unsweetened almond milk so I decided to get creative and make a shake after my gym sesh.
- Amazing Grass Chocolate Peanut Butter Protein
- 1 Banana
- 1 tbsp Natural Peanut Butter
- 1 cup Unsweetened Almond Milk
- Ice cubes
It was DELICIOUS – I want to drink this every day. Amazing Grass is the first plant-based protein that I’ve tried (I usually opt for Whey). It still amazes me that you can get 20 grams of protein from pea, quinoa, chia and hemp.
Have you guys tried Amazing Grass or any other plant-based proteins? Take a VERY short survey (I promise) for the chance to win some awesome gift cards!
Just tried out a new recipe since I was craving some sweets: Peanut Butter Chia Seed cookies.
These are super easy and only require 5 ingredients (there is only 4 in the picture because I added maple syrup at the last minute).
- 1 tbsp – Natural Unsweetened Cocoa Powder
- 1 tbsp – Organic Chia Seeds
- 1 cup – Organic Peanut Butter
- 2 tsp – Maple syrup
- 1 – Egg
- Preheat oven to 350 degrees
- Mix all of the ingredients
- Roll into balls (spoonful) and flatten with fork
- Bake for about 10 minutes
Guess what day it is?! HUMP day!
And this is what I’m eating for lunch.. kale & avocado topped with an over-easy egg.
#eggporn 🙂 Mid-way through Week 5 of ditching processed foods and I’d say its going pretty well!
A little late for an Easter post but I made these for Easter Sunday and they were a hit! Not to mention so much healthier than mayo-packed deviled eggs.
Usually a pro at egg peeling but I got a little cocky this time. My recipe only used 6 eggs but you can use more or less.
So pretty! I freaking LOVE avocados! 🙂
Take those yolks out and mix them with the avocado.
Then mix in the rest of the ingredients… SO SIMPLE.
6 hard boiled eggs
2 tablespoons relish
1 tablespoon apple cider vinegar
mustard – to taste
salt & pepper
- Boil the eggs! I like to place the eggs in a room temperature pot, fill it with water to cover the eggs and then bring to a rolling boil at medium/high heat. Once it starts to boil, remove from heat and let the eggs sit in the hot pot for 12 minutes. Seems to work perfectly every time. Then run the eggs under cold water and stick them in the frig – you’ll want to let the eggs cool off before starting this recipe.
- Peel the eggs and cut in half. Place the yolks in a mixing bowl and mix with the avocado. Then mix in the relish, apple cider vinegar, mustard, salt and pepper until smooth.
- Use a spoon to add the mixture into the eggs and sprinkle with paprika!